This cocktail recipe brought to you by The Religion Based on Drinking – a Facebook page that recently shared this arty gem of a poster on our page. It’s really getting us in the Halloween spirit, pun intended!

Team Fire Cider will be in Manhattan this coming weekend: Sunday October 27th from 11 am til 4 pm in the Seaport, join us for another monthly installment of the New Amsterdam Market! And depending on how the costume party on Saturday night goes, maybe you’ll even catch us in costume. We’ll personally test that hangover cure theory, on the spot.

Here’s the next spicy, healthy recipe from Chef Joe Dewey. It is pretty similar to Nina’s recipe, which she sent us after meeting team Fire Cider at the Big E this year. Nina marinated and grilled the shrimp and then made fire cider shrimp tacos! According to Nina “they were SO good!” Here is the Chef Dewey’s version of a chili shrimp marinade plus Nina’s taco serving suggestion:

This recipe is short and spicy sweet! This is from a Fire Cider fan I met at the Big E, and it’s my favorite kind of recipe: there’s lots of room to make it your own and it’s super quick to whip up. Fresh dill is generally available year round and if you like it, consider growing your own on a sunny window sill!

Ingredients:

2 parts sour cream

1 part mayo

Fire Cider to desired consistency and taste

salt and pepper to taste

lots of fresh dill

Method:

Finely chop the dill and mix it well with the rest of the ingredients. Taste and adjust seasonings. Enjoy as a snack with fresh veggies, flax crackers or corn chips!

Here’s a photo tour of Brian, Dana and I, along with our Berkshire Co-op guest, Daniel, pressing out a batch of Fire Cider.

From the left: Brian, Daniel and Dana are ready to get to work!

I assemble the juice press and sanitize everything in sight while Dana and Brian bring in more equipment.

Dana gets the Fire Cider pump set up so we can easily move it from one container to another.

Before we can start pressing, we have to pump steeped Fire Cider into a secondary container.

One end of the pump and a batch of Fire Cider that’s ready to press!

Once the stainless steel IBC is pumped out Dana carefully opens the hatch.

Look at all that golden Fire Cider pulp! We try to catch every drop and each IBC will fill 6 of these white boxes.

Working the juice press! It takes anywhere from 4 to 6 hours to press out the 6 boxes full of potent Fire Cider pulp.

While I run the juice press, extracting all the awesome Fire Cider flavors, Dana and Brian add the honey. At the end of the day we have a finished batch that is ready to bottle. I hope you enjoyed this photo tour of a day in the making of Fire Cider!